Zesty Lemon Bliss Cupcakes with Creamy Lemon Frosting
Indulge in the refreshing taste of sunshine with these Zesty Lemon Bliss Cupcakes! Perfectly moist and delightfully fluffy, these cupcakes capture the vibrant flavor of lemons in each bite. Accompanied by a luxurious cream cheese frosting bursting with zesty lemon notes, they are the ideal treat for any occasion, from birthday parties to cozy family gatherings. Whether you’re an experienced baker or a novice in the kitchen, these cupcakes invite you to unleash your creativity with beautiful frosting techniques—don’t stress if things get messy; you can always indulge in the imperfections! Elevate your dessert game and share the joy of homemade goodness with every bite! Found on countryhome.com
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
all-purpose flour
2 1/3 cups (Measured)
baking powder
1 1/2 teaspoons (Measured)
baking soda
1/2 teaspoon (Measured)
salt
1/4 teaspoon (Measured)
butter
1 cup (Softened)
sugar
2 cups (Measured)
eggs
4 (Large, room temperature)
buttermilk
1 cup (Or sour milk)
finely shredded lemon peel
2 teaspoons (Freshly grated)
lemon juice
2 tablespoons (Freshly squeezed)
cream cheese
6 ounces (Two packages, softened)
powdered sugar
2 cups (Sifted)
additional powdered sugar
2 1/2 to 2 3/4 cups (Sifted)
fresh edible flowers
As desired (For decoration)
shaved white chocolate
As desired (For decoration)
lemon zest
As desired (For decoration)
Instructions
1
Preheat your oven to 350°F (175°C). Line twenty-four 2 1/2-inch muffin cups with paper bake cups and set aside.
2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3
In a large mixing bowl, cream the softened butter using an electric mixer on medium speed for about 30 seconds. Gradually add in the sugar, continuing to beat until the mixture is light and fluffy.
4
Add the eggs to the butter-sugar mixture, one at a time, ensuring you beat well after each addition for smoothness.
5
Alternately mix in the dry flour mixture and the buttermilk (or sour milk), beginning and ending with the flour mixture. Beat on low speed after each addition just until combined. The batter may appear slightly curdled, which is normal.
6
Gently fold in the finely shredded lemon peel and lemon juice until evenly distributed.
7
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
8
Bake in the preheated oven for 15 to 18 minutes, or until a wooden toothpick inserted in the center comes out clean.
9
Once baked, allow the cupcakes to cool in the pans for 5 minutes before transferring them to wire racks to cool completely.
10
While the cupcakes cool, prepare the Lemon Cream Cheese Frosting. In a medium mixing bowl, combine softened cream cheese, softened butter, and lemon juice. Beat on low to medium speed until the mixture is light and fluffy.
11
Gradually add the sifted powdered sugar, starting with 2 cups, mixing well. Continue adding powdered sugar until you reach a consistency that is easy to spread.
12
Stir in the finely grated lemon peel. Optionally, tint some frosting with pink gel icing color for decorative purposes.
13
Once the cupcakes are fully cooled, pipe or spread the Lemon Cream Cheese Frosting generously on top of each cupcake. Get creative with additional piping, edible flowers (ensure they are pesticide-free), shaved white chocolate, and lemon zest for a delightful finish.
14
Store any leftover frosted cupcakes in a covered container in the refrigerator for optimal freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Lemon Bliss Cupcakes?
Zesty Lemon Bliss Cupcakes are moist and fluffy lemon-flavored cupcakes topped with a luxurious lemon cream cheese frosting.
Where was this recipe originally found?
This recipe was originally found on countryhome.com.
How many cupcakes does this recipe make?
This recipe yields twenty-four 2 1/2-inch cupcakes.
What temperature should I preheat the oven to?
The oven should be preheated to 350°F (175°C).
What size muffin cups are needed?
You should use 2 1/2-inch muffin cups lined with paper bake cups.
How much all-purpose flour is required?
The recipe calls for 2 1/3 cups of measured all-purpose flour.
What leavening agents are used in the batter?
The recipe uses 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
How long should I cream the butter?
The softened butter should be beaten with an electric mixer on medium speed for about 30 seconds before adding sugar.
What type of eggs should I use?
Use 4 large eggs that have been brought to room temperature.
How should the dry ingredients and buttermilk be added?
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture.
Is it normal for the batter to look curdled?
Yes, the batter may appear slightly curdled after mixing in the flour and buttermilk, which is normal.
How is the lemon flavor incorporated into the cupcake batter?
The flavor is added by folding in 2 teaspoons of finely shredded lemon peel and 2 tablespoons of freshly squeezed lemon juice.
How full should I fill the muffin cups?
Each muffin cup should be filled about two-thirds full with batter.
What is the recommended baking time?
Bake the cupcakes for 15 to 18 minutes.
How can I tell if the cupcakes are finished baking?
They are done when a wooden toothpick inserted into the center comes out clean.
How long should cupcakes cool in the pan?
Allow the cupcakes to cool in the pans for 5 minutes before moving them to wire racks.
What are the main ingredients for the frosting?
The frosting consists of softened cream cheese, butter, lemon juice, powdered sugar, and grated lemon peel.
How much cream cheese is needed for the lemon frosting?
You will need 6 ounces of softened cream cheese, which is typically two small packages.
How much powdered sugar is used in the frosting recipe?
The recipe uses an initial 2 cups of sifted powdered sugar, plus an additional 2 1/2 to 2 3/4 cups to reach the desired consistency.
Should the powdered sugar be sifted?
Yes, the powdered sugar should be sifted to ensure a smooth frosting.
How do I achieve an easy-to-spread frosting consistency?
Gradually add the additional powdered sugar until you reach a consistency that is easy to pipe or spread.
Can I color the frosting?
Yes, you can optionally tint some of the frosting with pink gel icing color for decorative purposes.
When should I apply the frosting to the cupcakes?
Wait until the cupcakes are fully cooled before piping or spreading the frosting on top.
What can I use to decorate the finished cupcakes?
You can use edible flowers, shaved white chocolate, and extra lemon zest for decoration.
Are there specific requirements for using flowers as decoration?
If using fresh edible flowers, ensure they are pesticide-free.
How should I store the cupcakes?
Store any leftover frosted cupcakes in a covered container in the refrigerator.
Can I substitute buttermilk?
Yes, sour milk can be used as a substitute for buttermilk in this recipe.
What is the purpose of adding the lemon peel to the frosting?
Stirring in finely grated lemon peel adds extra zest and visual texture to the cream cheese frosting.
What mixing speed should be used for the frosting?
Beat the cream cheese, butter, and juice on low to medium speed until light and fluffy.
Is this recipe suitable for beginners?
Yes, the recipe encourages both experienced bakers and novices to try it and have fun with the frosting process.